Homemade Tofu Recipe

Soak soybeans

Rinse 2 cups dried soybeans in cold water. Place in a large bowl and cover with 8 cups fresh water. Soak at room temperature for 8–12 hours (or refrigerate and soak 10–14 hours) until beans have roughly doubled in size and are soft.

Make soybean puree

Drain the soaked beans and rinse. In a high-speed blender, combine the drained beans with 6 cups of the 10 cups of water (reserve the remainder). Blend in batches if necessary until completely smooth, about 1–2 minutes per batch. The mixture should be a fine slurry.

Cook soybean milk

Pour the soybean puree through a fine mesh strainer lined with cheesecloth into a large saucepan, squeezing or pressing to extract as much milk as possible. Collect the pulp (okara) and reserve for other uses or discard. Add the remaining 4 cups water to the strained milk. Heat the soy milk over medium heat, stirring frequently to prevent scorching, until it comes to a gentle simmer (do not boil over), about 8–12 minutes. Skim any foam. Reduce heat to low and simmer 2 more minutes, then remove from heat.

Prepare coagulant

While the soy milk is heating, dissolve 2 tsp of your chosen coagulant (GDL, nigari, or gypsum) in 1 cup warm water. If using GDL, dissolve directly. If using powdered nigari or gypsum, dissolve as well. Stir until fully dissolved.

Coagulate soybean milk

Allow the hot soy milk to cool slightly until it reaches 75–85°C (170–185°F). A temperature around 80°C (176°F) is ideal. Remove about 1 cup of hot soy milk into a separate cup and slowly whisk about 1/4 cup of the dissolved coagulant solution into that cup to temper it. Then gently pour the tempered coagulant evenly across the surface of the hot soy milk. Cover the pot and let it rest undisturbed for 12–20 minutes. Curds should separate from the whey and you will see clear yellowish liquid (whey) pooling.

Transfer to mold and press

Line the tofu mold (or a small colander/rectangular container) with cheesecloth allowing excess to hang over the sides. Using a slotted spoon or ladle, gently transfer the curds into the lined mold, distributing evenly. Fold the cheesecloth over the top and place the mold’s lid or a flat plate on top. Place a weight (about 4–8 lb / 2–4 kg depending on desired firmness) on the plate to press. For soft silken-style tofu press lightly for 10–15 minutes; for medium-firm press 20–30 minutes; for firm tofu press 40–60 minutes. Drain the whey that accumulates beneath during pressing.

Unmold and cool

After pressing, remove the weight and unwrap the cheesecloth. Turn the tofu out into a bowl of cold water and gently rinse to firm the surface and remove residual whey and coagulant taste. Store the finished block in fresh, cold water in the refrigerator if not serving immediately, changing water daily; use within 3–5 days.

Season

Lightly sprinkle 1 tsp salt over the top or add to the serving sauce if you prefer unsalted tofu.

Prepare toppings while tofu cools. Thinly slice green onion to yield about 2 tbsp. Peel and finely grate fresh ginger to get about 1 tsp.

Place the tofu block on a serving plate. If desired, cut into individual serving cubes or leave whole and slice crosswise into 1–1.5 cm slabs.

Drizzle 2 tsp light soy sauce (or tsuyu) and 1 tsp sesame oil evenly over the tofu surface.

Sprinkle the sliced green onion (2 tbsp) over the tofu, then scatter 2 tbsp bonito flakes on top. Finish by adding the grated ginger (1 tsp) in a small mound on each serving portion or distributed across the block.

Serve immediately at room temperature or chilled. Provide extra soy sauce at the table if guests prefer more seasoning.

Reserved okara (soy pulp) can be seasoned and fried, added to baked goods, used in veggie burgers, or composted. Approximately 1–2 cups okara will be produced from this batch; store refrigerated and use within 2–3 days or freeze.